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Junior Mints Chocolate Cupcakes


When it comes to Junior Mints, Perth residents may not be aware of this tasty treat. They are a popular cinema snack in the United States, but they are available in Australia and make the basis for these fantastic cupcakes.

 

Ingredients:

To Make 12 Junior Mint Chocolate Cupcakes you will need;

  1. 100 grams of dark brown sugar
  2. 150 grams of caster sugar
  3. 125 grams of unsalted softened butter
  4. 225 grams of sifted plain flour
  5. 50 grams of sifted cocoa powder (good quality works best)
  6. Two eggs
  7. ½ teaspoon bicarbonate of soda
  8. ½ teaspoon baking powder
  9. Two teaspoons of vanilla extract
  10. 250 milliliters of boiling water
  11. 2 x 100-gram boxes of Junior Mints
  12. 150 grams of chocolate chips

Method:

  • Preheat your oven to 180ºc and line your muffin tin with paper cases.
  • Place the dark brown sugar and cocoa in a heatproof bowl or jug and add the boiling water. Whisk everything together before setting aside for later.
  • Cream the caster sugar and butter together until fluffy and pale. Add the vanilla extract and mix in before beating in one egg at a time between spoonfuls of flour. Add the remaining flour, bicarb and baking powder. Fold in the cocoa liquid, ensuring that everything is well combined.
  • Spoon your batter into the cupcake cases until they are half to three-quarters full. Press two or three of the junior mints into the center of each cupcake. This is a little messy, but it gives you a good excuse to lick your fingers.
  • Bake for approximately ten to fifteen minutes. Allow your cupcakes to go cold on a wire rack before you decorate.


Delightfully Devilish Frosting:

No cupcake is complete without frosting, and if you are going to have a decadently delicious chocolate cupcake, it needs delightfully devilish frosting. You will need;

  1. 30 grams of dark brown sugar
  2. 300 grams of good quality finely chopped dark chocolate
  3. 175 grams of unsalted butter
  4. 125 milliliters of water.

Put the water, butter and brown sugar in a heavy bottomed pan and melt over a low heat. When it has all melted together, remove from the heat and add in the chocolate. Whisk the mixture until it is glossy and smooth. Set the icing aside for at least half and hour, whisking occasionally. Pipe or spread the icing over the cupcakes and if you are feeling particularly decadent, you could even top the icing with another Junior Mint. Just be sure to do this before the icing has time to set.

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